There’s something deeply satisfying about meals that are both hearty and fresh especially when you’ve had a week of 12-hour shifts and crave comfort that fuels. This steak chimichurri dense bean salad became a weekend staple for me. One Saturday, I threw together grilled steak from the night before, leftover beans, and a quick herb sauce chimichurri magic. My husband and the kids cleaned their plates, and it was too good not to become tradition.
Whether you’re meal prepping or serving this as a main dish salad, it checks all the boxes: bold flavor, filling protein, and simple, soulful prep. Let’s get into it.
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What is Steak Chimichurri Dense Bean Salad?
Steak chimichurri dense bean salad is a protein-rich, South American-inspired dish combining grilled or pan-seared beef with a tangy chimichurri herb sauce and hearty beans. The salad is layered with textures tender steak, creamy beans, and crisp vegetables while the chimichurri adds a fresh punch of garlic, parsley, olive oil, and vinegar. It’s not just a side dish; this salad stands as a satisfying, nutrient-dense meal perfect for lunch or dinner. With both grilled meat and legumes, it keeps you full and energized, while tasting vibrant and clean.
Why You’ll Love This
This steak chimichurri dense bean salad is everything a busy home cook like me hopes for it’s filling, fresh, and fast. The bold chimichurri adds just the right zip to balance the richness of the steak and the creaminess of the beans. And it holds up so well in the fridge, meaning leftovers taste just as good the next day (if not better).
On Sundays, I often make a double batch to pack for lunches or serve cold on a busy Monday night. Whether you’re watching your protein intake or just craving something wholesome, this dish delivers.
How to Make Steak Chimichurri Dense Bean Salad
Quick Overview
This salad starts with a juicy seared steak, tossed over a base of dense, protein-packed beans, and finished with a zesty homemade chimichurri. It’s a no-fuss dish that comes together in about 30 minutes, perfect for meal prep or an elevated weeknight dinner. You can grill or pan-sear the steak, and the salad keeps well for up to 3 days.
Ingredients
Here’s what you’ll need to make this nourishing bowl:
- For the steak:
- 1 lb flank steak (or sirloin)
- Salt and pepper
- Olive oil
- For the chimichurri:
- 1 cup fresh parsley (packed)
- 2 tbsp fresh oregano (or 1 tbsp dried)
- 4 garlic cloves
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ½ cup olive oil
- Salt to taste
- For the bean salad:
- 1 can cannellini beans, drained
- 1 can chickpeas, drained
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- ½ cup diced cucumber
- ¼ cup chopped fresh parsley
- Juice of 1 lemon
- Salt and pepper to taste
Step-by-Step
1. Cook the steak
Season the steak generously with salt and pepper. Heat a cast iron skillet or grill over medium-high heat. Drizzle with olive oil and sear steak for 3–4 minutes per side (for medium-rare), then let it rest for 10 minutes before slicing thinly against the grain.
2. Make the chimichurri
In a food processor, blend parsley, oregano, garlic, red wine vinegar, and red pepper flakes. Slowly stream in olive oil until the mixture is smooth but still textured. Season with salt to taste.
3. Build the bean salad
In a large bowl, combine cannellini beans, chickpeas, red onion, cherry tomatoes, cucumber, and parsley. Drizzle with lemon juice and season with salt and pepper. Toss to coat.
4. Assemble
Layer sliced steak over the bean salad. Spoon chimichurri generously on top, and serve warm or chilled. For a vegetarian spin, try this dense bean salad variation or go global with this Italian dense bean salad version.
What to Serve With Steak Chimichurri Dense Bean Salad
This dish is hearty enough to stand alone, but it pairs beautifully with sides that offer contrast in texture or temperature. On weekends, I like to serve it alongside roasted sweet potatoes or a crusty loaf of bread to soak up extra chimichurri. A chilled cucumber yogurt dip works great too, especially during warmer months.
If you’re leaning into the protein theme, try it with tender beef strips and caramelized onions or balance it out with a lighter main like creamy roasted red pepper salmon. The possibilities are as flexible as your fridge.
Top Tips for Perfecting
Making this steak chimichurri dense bean salad shine is all about a few smart moves I’ve learned over time:
1. Rest your steak – Always let your steak rest for at least 10 minutes before slicing. This locks in juices and keeps every bite tender.
2. Use room temp beans – Cold beans straight from the fridge can dull the flavors. Let them sit out while you prep the chimichurri.
3. Balance the acid – Chimichurri is tangy, so if your vinegar is extra strong, start with a little less and adjust.
4. Don’t over-blend – Chimichurri should have texture. Pulse just enough to chop everything finely, not purée it.
5. Prep ahead – This salad tastes even better the next day. I often make it ahead for lunches or potluck dinners.
If you loved this, check out how similar flavor layering works in our tender beef with caramelized onions.
Storing and Reheating Tips
This steak chimichurri dense bean salad stores beautifully, which makes it a winner for meal prep. Once cooled, place the steak and bean salad in separate airtight containers in the fridge. The chimichurri should go in its own small jar or container to keep the flavor fresh.
It’ll stay good for up to 3 days. I don’t recommend reheating the salad as a whole. Instead, warm just the steak gently in a skillet or microwave, then toss it over the cold bean salad and drizzle with chimichurri for a perfect warm-cool contrast.
Want more prep-friendly meals? Try our Italian dense bean salad that holds up great in lunch boxes too.
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FAQ: Steak Chimichurri Dense Bean Salad
What is chimichurri made of for steak?
Chimichurri is a bold, herb-based sauce traditionally made with fresh parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. It’s a staple in South American cooking, especially with grilled meats. For this steak chimichurri dense bean salad, it’s the flavor powerhouse that ties the steak and beans together with a fresh, zesty kick.
How do you make a protein-packed bean salad?
Start with a variety of beans chickpeas, cannellini, black beans, or kidney beans are all great options. Toss them with olive oil, lemon or vinegar, shallots, salt, pepper, and your favorite spices. Let the salad sit to soak in flavor. For even more protein and satisfaction, layer it under juicy steak and spoon over chimichurri for a complete steak chimichurri dense bean salad meal.
Can I prepare steak chimichurri in advance?
Absolutely. This dish is built for meal prep. Cook the steak and store it sliced in an airtight container. Make the chimichurri and refrigerate it it holds up beautifully for up to a week. The dense bean salad actually gets better with time, so your steak chimichurri dense bean salad will taste amazing even a few days later.
What beans are best for a dense salad?
Use a mix to add depth and texture. Cannellini beans add creaminess, chickpeas bring a firm bite, and black beans offer earthy richness. This variety gives the steak chimichurri dense bean salad its satisfying, meal-worthy base without getting mushy over time.